Gluten Is My Bitchhttps://glutenismybitch.wordpress.com
'Eff That GlutenSat, 28 Mar 2015 15:59:20 +0000enhourly1http://wordpress.com/https://secure.gravatar.com/blavatar/bb421a060d6ad65f21467e43ccc1f7a2?s=96&d=https%3A%2F%2Fs2.wp.com%2Fi%2Fbuttonw-com.pngGluten Is My Bitchhttps://glutenismybitch.wordpress.com
The Real Deal With Gluten-Free Cheerioshttps://glutenismybitch.wordpress.com/2015/03/27/the-real-deal-with-gluten-free-cheerios/
https://glutenismybitch.wordpress.com/2015/03/27/the-real-deal-with-gluten-free-cheerios/#commentsFri, 27 Mar 2015 18:00:25 +0000http://glutenismybitch.wordpress.com/?p=8021Continue reading →]]>Hello peeps! I’m freshly back from Minneapolis where General Mills is cooking up some gluten-free business. If you took part in the lively Facebook thread, you know that GM is changing the way Cheerios are made and as of this fall, 5 varieties of Cheerios will be gluten-free: Original, Honey Nut (woot!), Multigrain, Apple Cinnamon and Frosted.

Naturally, those of us who have celiac disease and other intolerances, allergies, and darn good reasons to stay away from gluten, are wondering two things: Is it safe? How does it taste?

Well, I can answer one of those questions.

First of all, let me tell you how involved in General Mills business I am, which is not at all. GM is not paying me, I’m writing this post 100% for you guys (and me)—those of us who are excited by new products going gluten-free, but also worried about how safe it will be, and if it will be snatched away from us the second we get used to enjoying Honey Nut handfuls once again. General Mills DID fly me to Minneapolis, put me up in a hotel, and provide me with gluten-free meals during the summit with other leaders in the gluten-free and celiac worlds. I had to pay for this adorable souvenir all on my own –

I do love Minnesota, it’s true.

For two days we toured the offices, and most interestingly, the mill, and talked to all of the people who were behind the gluten-free initiative that now includes Cheerios. We did some brainstorming, some whining, and a lot of explaining to the GM staff about challenges we face as celiacs and why we may be worried about Cheerios being a safe option. Also, there were a lot of thank yous going around for not only Cheerios but also the Chex situation and future projects GM is considering. You should know that a room full of people who advocate for celiacs were not going to be satisfied until we truly felt we had enough information to return to our communities and encourage everyone to pour themselves a bowl. There were some tough questions, some “are you just in it for the trend/money?” and a lot of “what about when it goes into the package? into the shipping containers?” and so on.

I have to say I walked away not only satisfied, but incredibly excited about what General Mills may have in store for us in the future. (I know the Gluten Dude will also be writing on this topic, so head over there for a different take, or maybe he’ll have the same. Either way, check him out!)

The best way for me to explain what’s going to happen when Cheerios rolls out these 5 varieties this fall is to explain oat processing. I’m not an expert, so I’ll talk in “I went to a state school” language. Cheerios/General Mills have always sought high quality oats for their products, and they have certain standards they require. In sourcing the oats, GM also needs a huge quantity given the demand for Cheerios and other oat flour products in their cereal line. This explains why GM can’t purchase certified gluten-free oats for production—there are simply not enough. So they had to make their own gluten-free oats.

In layman terms, the deal with oats (that are not certified gluten-free) is this: Oat farmers often rotate crops for the best yields. Often times the crops that are rotating include wheat, rye and barley. Additionally, oat fields can live close enough to any other grain fields where the wind will sweep wheat right into that oat harvest. This is the reason why Cheerios, and a lot of oat products, are not gluten-free. Even though the amount of wheat, barley and/or rye that flies into that oat supply may seem to be negligible, it’s still too much for those of us who get sick from gluten. Here’s a visual of how many random grains invade a typical oat supply –

The jar contains oats, and the two baggies contain wheat and barley that were removed from that jar. The only way you could get to below 20ppm of gluten in this scenario is if you had one of those grains, not the huge chunk that you see here.

While Cheerios ingredients have never been “gluten-containing” oat flour is always (again, unless certified GF) contaminated on some level, with gluten-containing grains. The challenge for General Mills was to remove the other grains and process clean oat flour. Five years, and probably a zillion dollars later (GM would not let us know how much they spent but since an entirely new building was involved, let’s just assume it was a lot), GM created a thorough process within their designated mill to clean the oats through mechanical means, not chemical. There are three different filters, vacuums, shakings and sortings going on that mill and they’re all designed to sort the gluten grains out of the oat supply. That was step one. And it’s a big one. The most important testing happens at that point, as that’s when they would know if something went awry. It took 5 years of testing, engineering, and a lot of passion to get to the point where this process works better than even what the FDA would consider safe.

Let’s talk about testing. This is also a huge deal, as we need to know there are no goof-ups along the processing line. The oats are tested as they enter the mill, they are tested again after they are cleaned, and they are tested again after the cereal is produced. While the scientific community has agreed that 20ppm of gluten is the safe number for celiacs, General Mills always aims for a much lower number. And thus far, they have succeeded. This probably has a lot to do with the initial process, and the dedicated, and covered, lines for their gluten-free products, as well as the rigorous cleaning and dedicated shipping containers and trucks.

Why gluten-free, and why now? As you may know General Mills has been producing gluten-free Chex for several years now. So this isn’t their first rodeo. But Cheerios is their most iconic product, and the King of the Cereal Aisle. So it’s a risk, even though the recipe isn’t changing, to mess with a good thing. This is where Phil comes in.

Phil has been working with General Mills for over 50 years. You can thank him for Honey Nut Cheerios, as he began bee keeping and was inspired to create a new flavor. So already, Phil is aces in my book. Five years ago Phil’s daughter-in-law was getting very sick from gluten. As he and his wife tried to prepare gluten-free safe foods for her, he learned that she (Joyce) could not eat Cheerios. This did not sit well with Phil. And thus his campaign to create a safe, delicious, product for Joyce began.

You’ll hear a lot more about Phil as this initiative continues. But the personal story, and Phil’s commitment to keeping his daughter-in-law safe, went a long way in convincing us this was a labor of love, as well as a smart move on the part of General Mills.

All right, so let’s address the other questions and concerns you’ve expressed.

What about GMOs?

Oats are not genetically modified, and the original Cheerios contain no GMOs. There are some ingredients in some of the other flavors that could contain GMOs, but the oat flour (the main component) never does.

Who is overseeing the testing?

Medallion Labs is the preeminent food testing facility and will be conducting the testing. And yes, it is owned by General Mills, but it is also used across the industry by many other food companies and is universally trusted.

What if I can’t eat oats?

Then you can’t eat Cheerios, gluten-free or not. And that is a huge bummer.

How expensive will it be?

General Mills knows that that spiking up the price of a box of Cheerios is not good business. And even though the research, facilities, and other expenses have increased on their end, they will continue to keep the price the same. Boo-ya.

What about the wheat starch on the ingredient list?

This was super interesting to me. The recipe for Cheerios does not include wheat starch. This was used to warn people who had issues with wheat, that there could be wheat in the oat flour mix. So the recipe will not change at all.

When can I buy them?

The gluten-free versions will start rolling out this fall. While the transition is happening, you have to look at the label. Look for the simply gluten-free label, otherwise you could be eating some old school Cheerios.

And in Canada?

We have an official quote from General Mills, as you guys may need to wait a little longer. Here goes: The oats in our Canadian Cheerios (original Cheerios in the yellow box, Honey Nut, Multi-Grain, and Apple Cinnamon) are identical to the U.S. products. Health Canada is in the final stages of reviewing new labeling regulations that would allow oats to be labelled “as gluten free oats” when properly handled. If the new regulation is approved, General Mills will update Canadian Cheerios packaging to include Gluten Free messaging.

How does it taste?

Well, the gluten-free Cheerios were not yet ready, so we were not lucky enough to give it a taste. However, since the recipe is not changing at all—it will just be using clean oats—it will taste exactly the same as the gluten’y version.

So there you have it. Any more questions, please do let me know. I just spent a heck of a lot of time with the GM people and I do feel confident that I’ll be chowing down come fall. And I do hope it comes in this size –

]]>https://glutenismybitch.wordpress.com/2015/03/27/the-real-deal-with-gluten-free-cheerios/feed/9peveteauxgluten-free cheeriosgluten-free cheeriosgluten-free cheeriosgluten-free cheeriosGluten-Free Travel Emergency Snack Bag: Part 1,059https://glutenismybitch.wordpress.com/2015/03/23/gluten-free-travel-emergency-snack-bag-part-1059/
https://glutenismybitch.wordpress.com/2015/03/23/gluten-free-travel-emergency-snack-bag-part-1059/#commentsTue, 24 Mar 2015 06:17:50 +0000http://glutenismybitch.wordpress.com/?p=8011Continue reading →]]>It’s travel time, people. Spring Break is coming up, then summer and the next thing you know—BAM—the holidays. This means you need to be prepared if you drop dead, or barf a lot, or poop your pants, when you eat gluten. Any of those.

I’m heading to Minneapolis today to check out General Mills and what they’re laying down (Hint: it’s Gluten-Free Cheerios!!!!!!!!) so I’m packing all these goodies up in case I need some safe foods. Yes, it is a lot. And no, I probably won’t need it all since General Mills is taking care of gluten-free me and other GF peeps. Still, I do love carrying a sandwich around with me.

Here’s what’s good here: Schar’s new Entertainment Crackers do entertain. For sures. They’re going to entertain this side of nut butter all the way into my mouth. Udi’s French baguette makes for a rad sub, which can also be used in a gluten-free Snackadium. Mmmm, Havarti and smoked turkey…. This new popcorn situation I’ve never seen but it says it’s gluten-free, and most popcorn products are (most, not all, check those labels ya’ll!). And these Blisscuits cinnamon cookies I found at Yummy.com are also looking delicious. I’ll report in via Instagram if that assumption is correct.

So head out prepared, my people. The one time I took off without an insane amount of gluten-free food, well, that was the one time gf goodness was scarce and everything was dipped in soy sauce and wrapped in a deep-fried flour tortilla. You don’t want to find yourself in that situation. No way, no how. And don’t forget you can always supplement with fruits and vegetables if you get desperate, and/or you’re healthier than I.

GLUTEN-FREE CHEERIOS!!!!!!!!!!! More on that later.

XO, GIMB

]]>https://glutenismybitch.wordpress.com/2015/03/23/gluten-free-travel-emergency-snack-bag-part-1059/feed/2peveteauxgluten-free travelThe Pros and Cons of Getting a Hamsterhttps://glutenismybitch.wordpress.com/2015/03/23/the-pros-and-cons-of-getting-a-hamster/
https://glutenismybitch.wordpress.com/2015/03/23/the-pros-and-cons-of-getting-a-hamster/#commentsMon, 23 Mar 2015 21:23:39 +0000http://glutenismybitch.wordpress.com/2015/03/23/the-pros-and-cons-of-getting-a-hamster/Bake Sales Are My Bitch:I know this is a food blog, and I’m not planning on eating Todd II, but let’s talk about hamsters. Because kids love cake and kids love hamsters. But that doesn’t mean…]]>

I know this is a food blog, and I’m not planning on eating Todd II, but let’s talk about hamsters. Because kids love cake and kids love hamsters. But that doesn’t mean they should have either, not all the time.

Last week was my son’s 6th birthday. I love my son, and I especially love making him crack up because he’s got a great sense of humor and he loves to laugh. While this is adorable, and fun and fills our home with an insane amount of joy, it is not a good reason to bring a living creature into your family unit. Still, that’s what went down.

You see, my husband had a hamster when he was a kid. He named that hamster, Todd. Rightly so, both of our kids found this name to be hi-lar-ious for a hamster. I mean, Todd. But it was the ’80s and…

]]>https://glutenismybitch.wordpress.com/2015/03/23/the-pros-and-cons-of-getting-a-hamster/feed/0peveteauxYou Can’t Please Everybody, or, That Time I Almost Poisoned a Dinner Guesthttps://glutenismybitch.wordpress.com/2015/03/16/you-cant-please-everybody-or-that-time-i-almost-poisoned-a-dinner-guest/
https://glutenismybitch.wordpress.com/2015/03/16/you-cant-please-everybody-or-that-time-i-almost-poisoned-a-dinner-guest/#commentsMon, 16 Mar 2015 18:43:02 +0000http://glutenismybitch.wordpress.com/?p=8002Continue reading →]]>I had the pleasure of joining a group of ladies last weekend on a birthday trip out of town. I was the “new girl” which meant I wasn’t used to everyone’s stuff. Personal, medical, and food. Normally not an issue except for the fact that I was preparing dinner for the group first thing Friday night.

As I’m exploring on my side project, Bake Sales Are My Bitch, you can’t swing a cat without hitting someone with a food allergy/issue/whatnot. Of course I’m including myself in that cat swinging activity. Naturally when the call went out we had a fairly long list of food issues, well, for only 8 ladies. Again, I’m the celiac, and not blameless. And also super sympathetic, obvs. Still, the allergy to capsicum peppers was to be my Achilles heel.

I already have a friend who has a serious reaction to garlic and onion related foods, so it’s not the craziest thing I’ve ever heard. But, unlike dairy, gluten, red meat and your basic veganism, I didn’t check my ingredients list as carefully as I should have when preparing the evening meal. Or rather, I didn’t check my head closely enough since there were no actual capsicum peppers on any menu I used, and I forgot that I love to throw red pepper flakes on things as a seasoning any chance I get. Doh.

So when I found this Tasty Yummies/Love and Lemonsbutternut squash risotto (also vegan using Earth Balance!) I knew I’d nailed the main dish for the party. NAILED IT. As seen above. The issue is, when I roast my butternut squash—which is exactly what I did, ignoring the first part of the recipe and adapting it as my own—I use olive oil, salt, black pepper and a dash of red pepper flakes. It’s my go-to squash roasting situation. Sadly, I promptly forgot I’d done that when we sat down at the table to dine. Yep. I’m an asshole.

The tip off should have come when the guest in question asked if the red sauce surrounding the meatballs had red pepper flakes. I had no problem saying yes, as I made a side of meatballs that included pork, beef, red pepper flakes and were therefore off-limits to many guests. I thought of it as an “extra” and not a main dish and I announced it knowing not everyone would indulge. So, yes, red pepper flakes in the marinara sauce is totally a thing.

It wasn’t until the allergic bit into the risotto and asked, “Oh, hey, does this have red pepper flakes?” That I remembered. Oops. Yes. It did. It does.

Which is why when I’m working up my recipes for Bake Sales Are My Bitch, I’m going to add a “Well, That’s Random” category. And probably a, “Oops, I ‘effed up!” tag. It happens people. It happens. Even to the most vigilant, food issue obsessed of us. Mea culpa. And let this be a warning to us all. And never forget your EpiPen (which was not required that night, thank you Jesus).

What’s the weirdest food allergy you have/you have heard of?

]]>https://glutenismybitch.wordpress.com/2015/03/16/you-cant-please-everybody-or-that-time-i-almost-poisoned-a-dinner-guest/feed/8peveteauxfood allergy fuck upGluten-Free Los Angeles: Barrel & Asheshttps://glutenismybitch.wordpress.com/2015/03/13/gluten-free-los-angeles-barrel-ashes/
https://glutenismybitch.wordpress.com/2015/03/13/gluten-free-los-angeles-barrel-ashes/#commentsFri, 13 Mar 2015 15:45:52 +0000http://glutenismybitch.wordpress.com/?p=7996Continue reading →]]>Avert your eyes, vegans. I’m about to lay some serious meat down on you with even more meat on top of that. Smoked meats, meats in beans, meats on top of Frito’s—Barrel & Ashes has got all of that and it’s very, very gluten-free friendly.

Once again, I found myself in a dark restaurant which isn’t the best to photograph when you only carry an iPhone with zero photo apps (I’ve really got to to do something about that). But how much light do you need to show the awesomeness of a gluten-free Frito chili pie? This much:

And this is where I say this restaurant in Studio City is gluten-free friendly, rather than straight up gf. While the smoked meats are naturally gluten-free (huzzah! the brisket is the one to hoard, try the jalapeno cheddar sausage too), the wait staff—while charming—aren’t fully clued into the gluten-free world. Which is fine, in the sense of they’re serving tons of smoked meats, it’s not their biggest priority and even I get that. And luckily most items on the menu are naturally free of gluten, so you know there’s a very low chance of cross-contact. But when you’re trying to be super safe and you feel like the conversation you’re having isn’t really registering, well, it’s best to stay with what you know is free of gluten. Like meats.

But I received mixed reports on that delicious Frito chili pie. The first time I went to B & A, I was told it was off-limits. The second time I was with a group and the appetizers were mostly off-limits so I made sure to double check on the Frito chili pie. In my world, Frito chili pie should always be gluten-free, but many people add thickeners to chili that could contain flour. Hence, my concern. This time I was told I was safe if “Fritos were gluten-free.” This made me nervous, but not too nervous to grab a bite. Perhaps my stomach was a little rumbly? But I’m not 100% sure. Which means next time I’d better skip the chili pie. This is my sad face :(

Again, the brisket is insane and I crave it daily. The sausage is also to die for, and the ribs are amazoids. I loooooove the baked beans with the pork belly. I mean, who wouldn’t? And the greens are delicious and I can’t imagine what could be inside that would make me sick. So stick with that, people and you’ll be happy.

MEAT!!!!

]]>https://glutenismybitch.wordpress.com/2015/03/13/gluten-free-los-angeles-barrel-ashes/feed/0peveteauxgluten-free los angelesgluten-free los angelesGluten-Free Los Angeles: Osteria Mozzahttps://glutenismybitch.wordpress.com/2015/03/06/gluten-free-los-angeles-osteria-mozza/
https://glutenismybitch.wordpress.com/2015/03/06/gluten-free-los-angeles-osteria-mozza/#commentsFri, 06 Mar 2015 19:37:45 +0000http://glutenismybitch.wordpress.com/?p=7970Continue reading →]]>Well I’m feeling great today, people. Other than my prosecco headache, that is. But still, no gluten’ing after chowing down in a super popular, super fancy restaurant that I’d assumed was off-limits makes me very, very, happy. Very. I am sad that the photos I have from last night’s amazoids dinner are not so hot. So I will cheat and use some from the website. Like that first one. That’s nice, right?

Osteria Mozza is one of those places everyone talks about wistfully, but I always cursed because, Italian. I don’t know how I didn’t get the memo that they were super gluten-free and other allergen friendly, but now that I know I can tell you where my big celebration dinners in LA will be. Right up in that oxtail ragu, is where. This oxtail ragu with gluten-free garganelli pasta—

Oh hells, that was good. Much better than the picture. And then there was dinner of the naturally gluten-free grilled yellowtail with some kind of chickpea situation that was OFF THE HOOK. Yes, I did describe chickpeas all street like.

We dug into it so quickly, this was the only photo I got of that deliciousness –

I know, we’re hogs.

And dessert was gelato, of course.

It was dark in there, guys. And a professional photographer I am not.

While everything from the punch di giorno to the gluten-free amuse bouche were impeccable, there’s another reason I’m so in love with Osteria Mozza as a gluten-free diner, and lover of all things yum: These people know how to take care of the celiac.

When I made the reservation I put in the notes that I was gluten-free and celiac. When I arrived at the restaurant, the hostess confirmed that I was celiac, which should not have surprised me since there is a sign right on top of the reservation table that asks everyone to alert their server to any food allergies. Nice. After being seated, not only did our waitress know about my gluten situation, but the guy bringing around the bread did as well. As did the amuse bouche server, as did anyone who came within 2 feet of our table. This is me—happy.

The waitress also confirmed what I had heard, which was all gluten-free pasta is prepared separately and there is no danger of cross-contamination. Additionally, most of their main dishes (non-pasta) are naturally gluten-free, as are the side dishes, antipasti and salads. The only off-limits foods for me were the stuffed pastas and a lot of the desserts. This. Is. Heaven.

Mario Batali has been fantastic with his restaurants in New York as far as accommodating the gluten-free, and as a partner in Osteria Mozza (along with the amazing Nancy Silverton and Joseph Bastianich) he clearly gets how to make a celiac diner happy. Yes, this is a pricey meal, and yes it’s a special occasion place. But I have yet to have been treated better, and with such consideration at any other fancy restaurants since my diagnosis, so I will be back. Oh, I will be back.

]]>https://glutenismybitch.wordpress.com/2015/03/06/gluten-free-los-angeles-osteria-mozza/feed/3peveteauxgluten-free osteria mozzagluten-free los angelesgluten-free los angelesgluten-free los angelesgluten-free los angelesGluten-Free Oklahoma: It Ain’t Easyhttps://glutenismybitch.wordpress.com/2015/03/02/gluten-free-oklahoma-it-aint-easy/
https://glutenismybitch.wordpress.com/2015/03/02/gluten-free-oklahoma-it-aint-easy/#commentsMon, 02 Mar 2015 17:21:25 +0000http://glutenismybitch.wordpress.com/?p=7955Continue reading →]]>I’ve said before, I believe in my own dang book, that one can travel anywhere in the United States and still eat safely gluten-free. And while my challenging time in Oklahoma last week made me reexamine that declaration, I will stand by it. I COULD have camped out at Wal-Mart and eaten loads of gluten-free snacks. I also could have only eaten milk shakes all week. Things I considered, but rejected for health, time and good citizen reasons. Instead I ventured out into the restaurant world and, well, it didn’t always go fantastic like. But sometimes it did! Here are my OK wins and OK fails, gluten-free style. WINNERS!!!!Braum’sI’ve made no secret of my love for Braum’s. In addition to launching this man’s career, Braum’s has the best black and white sundaes of all time, ever (see way above). My kids agree too, so there’s that. But what blew my ever loving mind was when I mosey’d on over to the country mart and found all of this gluten-free business. And that was only part of it! I mean, if you live in Oklahoma and need some gluten-free snacks or staples, please go to Braum’s. Just don’t forget your chocolate chip soda on the way out. The HideawayThe Hideaway’s claim to fame is not only the pizza, or the hippies who founded it and worked there over many decades (shout out for the hippie/hacky sack renaissance of ’92), but the bragging rights of having a board game invented right there in the kitchen in the ’70s. If you ever played Pente, please thank your dishwasher at Hideaway in Stillwater, Oklahoma. Also, nerd. Personally, I’d like to thank them for the delicious gluten-free pizza using Udi’s and all of their original ingredients that I love for nostalgia’s sake, and also because they know how to do Canadian bacon right. FAILSRandom Truck Stop Yes, you’re right I should have known better than to trust my gut to a truck stop. But the alluring signs promising pulled pork and catfish and made my entire family brake for gas, cowboy boots and lunch. Whatever BBQ brisket I had was not really related to the brisket portion of the cow, and the waitress also had zero idea what was in it. I do know that it came with bread. Lemonade was good. Hotel Breakfast I would name the hotel, but it’s been my experience that every hotel (except that amazing Embassy Suites in Austin, Texas) provide continental breakfast filled with gluten. And while the nice lady working the breakfast line did go over the ingredients in the “cheese omelette” it was so processed I was still nervous. BYOBreakfast, gluten-freers. You win some, you lose some . . . El Vaquero When I was a teenager I used to go to Bobo’s Mexican Cantina with my girlfriends and order strawberry daiquiris. Before we got arrested we would say, “Virgin, of course,” because WE WERE HUGE DORKS. It was awesome. But now Bobo’s is El Vaquero and while I ate there safely, it’s no Bobo’s. Just sayin’. Eskimo Joe’sWhile Eskimo Joe’s does have that handy gluten-free menu (which I MUCHO appreciate), it does not help a celiac when your meal arrives with bread plopped atop. And this is another lesson in the importance of an educated staff. I’ve always said you’re only as safe as your server, and I’d like to add food prep person to this list, along with chef (which is the obvious one). Eskimo Joe’s is a legendary college hang in Stillwater, Oklahoma. This means college kids are the wait staff, table runners, cleaning crew and a lot of the times—the cooks. I had many friends who worked at EJ’s in the ’90s, including my own big brother. They’re known for their amazing cheese fries (which are mercifully, gluten-free) and beer. Lots of beer. Not gluten-free. They are not known for professional wait staff and a 5 star dining experience. I’m not saying our waitress wasn’t friendly—she was Oklahoma friendly, which is a whole ‘nother level. I’m not saying the staff isn’t doing a great job. This biz has been running since the 1970s with a winning formula. What I am saying is that you cannot necessarily trust your allergic/diseased body to an 18 year old who just moved to the college town from Hennessey, Oklahoma. (Yes, I am getting in my old high school basketball rivalry burns with that reference.) Any kid who hasn’t grown up in a big city where they see gluten-free menus on the regular, or does not have a gluten-free family member, is not going to know that bread touching your gluten-free pork dinner is going to make you sick. They just won’t. Still, I would go back, because CHEESE FRIES. All righty then. If you’re heading to Oklahoma, good luck to you and godspeed. Eat at Braum’s as much as possible, and please note there is pizza galore that is gluten-free. Pizza and Braum’s? Not a bad way to eat your way through the Great Plains. XO, GIMB]]>https://glutenismybitch.wordpress.com/2015/03/02/gluten-free-oklahoma-it-aint-easy/feed/8peveteauxgluten-free oklahoma braum'sgluten-free oklahomagluten-free stillwater oklahomaIMG_9923Oh Em Ghee: Dairy-Free Dinner That’s Still Butter-rifichttps://glutenismybitch.wordpress.com/2015/02/24/oh-em-ghee-dairy-free-dinner-thats-still-butter-rific/
https://glutenismybitch.wordpress.com/2015/02/24/oh-em-ghee-dairy-free-dinner-thats-still-butter-rific/#commentsTue, 24 Feb 2015 19:16:10 +0000http://glutenismybitch.wordpress.com/?p=7938Continue reading →]]>Still over here with the ghee, you guys. As we all know, I love the dairy but it’s always good for me to have dairy-free recipes in my back pocket when I’m trying hard to recover from a gluten’ing or just my husband saying, “Chicken fried steak with gravy, AGAIN???” So. Ghee!

I decided using ghee to make some chicken dishes would be a good idea. I don’t know why, I just was feeling chicken for like, a week. So I did it up with a couple of gluten-free, dairy-free, chicken-filled dinners.

Naturally, when one looks for a new chicken dish one must watch the TODAY show. They love chicken in the morning and I got a few delish ideas to feed the family. First up, was a Tuscan bean and chicken stew inspired by Chef Marco Canora’s chicken pounding and his uccelletto bean recipe. It’s actually very simple to whip together and while following Chef Marco’s recipe is recommended, you really can get your mallet out and flatten your chicken breasts, add Italian seasonings and pound those bad boys into the chicken, then cook some white beans in stewed tomatoes, tomato sauce and spices and you’ll be pretty good to go. Still, you know, recipes are good too.

I’m guessing Julia Child would roll over in her buttery grave if she knew I was making chicken fricassee with coconut milk to keep it dairy-free, but hey! You can totally do that too. You don’t need any ghee in this recipe to replace the butter, unless you like to give your chicken a little frying pan time before you begin. This actually could improve the dish, and is something I wish I had done. But that’s just because I like a little crisp on my fatty chicken skin. Oh, who am I kidding? Fatty chicken skin is good in any fashion. Well, not raw, unless you’re this dog wearing a t-shirt—

Once again the TODAY show gave me the recipe for chicken fricassee and I removed the gluten (use gf flour, Worcestershire sauce, chicken broth) and swapped out that dairy (use coconut milk for heavy cream) and you can feel fab about this decadent dinner. This recipe is a little bit complicated but once you’ve pulled it together once, I’m confident you can make this a staple. And for those of you in those cold climates? It will warm you from head to toe.

First of all, I want you all to know that ever since Tava Life reached out to me to talk all things ghee, I’ve been doing some ghee experimenting. Which is pretty easy when they send four different types of the lactose-free butter business: himalayan sea salt, green chile, vanilla bean and original. I’ve been fairly swimming in ghee.

I also know ghee is a big paleo thing and I’m a fan. I usually have some ghee on hand when I’m feeling dairy-free but not quite able to quit butter. And Tava Life’s options were super fun. While I will fill you in on other dishes (ummm, much healthier dishes that actually help you stay paleo and dairy-free) wherein I used the ghee, right now I jut kind of gave myself and the kiddos the gift of yumminess by making homemade gluten-free tortilla chips using the green chile and himalayan sea salt ghee. It’s so easy, you guys. This easy -

Honestly, I love it when I take gluten-free corn tortillas and cut them in quarters and fry them up for fresh tortilla chips. It’s not something I do regularly because, hello, grocery stores, but when I do I’m always super happy with the result. With the flavored ghee, even better.

Now listen, I know the point of utilizing ghee is to avoid lactose. And again, I do this. Really. But this weekend my husband had to work and I decided it was time to expose the kids to Saturday Night Live with the whole SNL40 sitch (yes, I did somehow forget about “Dick in a Box”) and I was all “NACHOS!!!!!!!” It just seemed like a good time. And here’s a good time to warn all you gluten-free types: Not all tortilla chips you buy at the store are gluten-free. I know this, because I went out of town and came back and my husband had a mixed flour tortilla chip in my house. I know. I’m not sure why he’s not living in a hotel right now.

Point being, some, not all, but enough, tortillas and tortilla chips can be contaminated with flour so watch out, people. And hence my DIY gluten-free tortilla chips fried in ghee. It’s easy you guys. You just plop down the ghee until the entirety of a large skillet is not only covered, but at least a centimeter thick with oil, and take your quartered gluten-free corn tortillas and toss them in. Cook for 1-2 minutes on each side and drain on a paper towel covered plate. If you aren’t using himalayan sea salt ghee, sprinkle sea salt on the chips immediately and allow to cool to non-burning your tongue off temperature.

Of course I just turned those chips into nachos with some beans, cheese, guacamole and a lil’ bit o’ sour cream. And that was dinner in front of the TV, folks. Because when you’re gluten-free, or heck, anyone really, don’t all foods basically equal nachos? You’ve got your grain-based delivery device, your protein and your melty cheese. Perfect for every meal.

Sure adding the melty cheese killed the dairy-free element straight away, but if your’e truly GF, DF, sprinkle nutritional yeast on top of those nachos and get it on.

]]>https://glutenismybitch.wordpress.com/2015/02/17/cooking-with-ghee-nachos-suckers/feed/6peveteauxgluten-free, dairy-free, gheegluten-free, dairy-free tortilla chipsGluten-Free Orlando: Universal Studios Eats, Drinks & FUNhttps://glutenismybitch.wordpress.com/2015/02/12/gluten-free-orlando-universal-studios-eats-drinks-fun/
https://glutenismybitch.wordpress.com/2015/02/12/gluten-free-orlando-universal-studios-eats-drinks-fun/#commentsThu, 12 Feb 2015 17:38:23 +0000http://glutenismybitch.wordpress.com/?p=7905Continue reading →]]>This girl turned 9 last week, and I couldn’t think of any better birthday for my Harry Potter obsessed gal than a trip to the Wizarding World of Harry Potter right smack in the middle of Universal Florida. Yes, we do live within spitting distance of Universal Studios in Hollywood, but they don’t have the Potter. Yes, it was slightly embarrassing when people asked where we were from and we had to tell them we lived next door to Universal in LA but chose to spend loads of money flying across the country and staying at a hotel and getting our wizard on. But you know what? Who cares! It was this much fun –

Also, the night we were there Olivia Freaking Newton-John was in concert and she totally nailed our favorite Xanadu songs. I might have just flown to Orlando to see that lady rock it out. And taking my daughter to her first real concert where we both knew all the words to the songs? Ummmm-azing.

What’s always not so amazing when I travel is the getting sick factor on account of not knowing my arse from a gluten filled airport meal. Luckily, I had some guides in the form of GFOrlando and Eating Out Without so I knew I’d be able to swill Butterbeer, if I so chose. I did so choose. So did she -

While it’s not dairy-free, and in fact feels chokingly filled with dairy, Butterbeer is GF. Along with the pumpkin juice, the Strongbow cider, and the Gilly Water. And if you’re thinking about hanging out all day around Diagon Alley, you should know there’s a stand near the Knight Bus where they serve potatoes in their jackets and the broccoli and cheese version is totally gluten-free.

Actually, the lady running the stand was super confused as to why ALL the jacket potatoes wouldn’t be gluten-free, as was I. She did her best to research it but neither of us were satisfied with the answers provided in the customer service guide. Still, you could do worse than a quick ‘tater with cheese, broccoli and a side of cider.

And here’s some good news. If you go ask the dining booth set up right inside the park where you can eat and be safe, they’ll give you expert tips on Mythos (voted best amusement park restaurant repeatedly, which makes me wonder how that all works, exactly) and Confisco Grille. Since those are two sit down restaurants, they are the best options if you need to speak to a chef. We went for Confisco and I swear to Yesus that was an Udi’s bun on my burger.

Right? They did however, promise caramelized onions on the menu and those are far from caramel. Still, it was super delicious and our waitress was so attentive I felt like she was reading my mind. So I ate well at the park and had a damn good time.

Even our hotel was all hooked up and g-free even if one would never know it by looking. Nothing at the Cabana Bay Beach Resort was marked GF at the hotel diner, but I decided it was worth asking. I spoke with Chef Kevin, who hooked us up with second dinner.

Kevin informed us that while there are no signs advertising gluten-free options at the Bayliner, they do have gluten-free yums that the chef will prepare specially, with no cross-contamination. This pizza was pretty fun and Kevin was super informed about the safety of feeding the gluten-free. And, he was a very nice man. Not at all like that Florida Man you hear so much about.

Oh, and the reason we had to have second dinner was kind of lame. We got into town on my daughter’s actual birthday, and I had planned a dinner at the Bob Marley restaurant, A Tribute to Freedom, which may have been my first clue that food wasn’t the number one priority there. I, however, was especially excited to dine there on my girl’s birthday because she shares a birthday with Mr. Marley and I just assumed shit would be getting real up in the cafe. Instead, A Tribute to Freedom was very quiet and filled with jerk meats.

My jerk steak salad was lovely, and it was nice having a clearly marked GF menu, for sure. It was just a let down since I’d built it all up in my head that we were going to get all funky up in Bob’s restaurant and instead I wound up telling too many people how it was my daughter’s AND Bob’s birthdays—to no effect—and gagging down a green cocktail. Also, the conversation naturally drifted towards marijuana and I ended up having “the talk” with my daughter who is now terrified of the Reefer Madness, despite my best intentions. Anyhoo. The hotel was great!

I chowed on omelets and gluten-free pizza while we weren’t busy floating down the lazy river at the Cabana Bay Beach Resort. There’s not much better than a lazy river, in my opinion. My daughter loved her first lazy river experience too, except for that moment when these juvenile delinquents from the side of the river soaked us with water guns and I called them “Little ‘Effers.” For some reason that embarrassed her. I’m only assuming that’s the first embarrassment of many. Also, my credit card number was stolen while I was at the hotel, which was also a bummer (and very embarrassing to my daughter who somehow saw this as a personality deficit, on my part. We’re in the tween years!). While the staff was incredibly helpful and security was all over it, it’s not so rad to have your money cut off on vaca. Still, we truly had the best time ever and I not only did not get sick, but was even getting my belly back to normal’ish after months of pain, by the time we left on Sunday. Well played, Orlando. Well played.